Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization
This study aimed to prepare different modified canola protein isolates (CPIs), including ultrasound (U), glycosylation (G), ultrasound-glycosylation (U-G), and glycosylation-ultrasound (G-U). Assess the effect of different modifications on the quality characteristics of CPIs and the ability to stabi...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003827 |
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